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Hazelnut and Chocolate Cantucci

Serves: 16Category: Biscuits, ChocolateCuisine: ItalianRecipe Course: DessertMachine: Cooking MachineTotal time (min.): 65
hazelnut-and-chocolate-cantucci.png hazelnut-and-chocolate-cantucci.png

Originating in Tuscany, cantucci are traditionally almond, orange and vanilla flavoured, and are usually served alongside (and dipped into) a glass of dessert wine at the end of a delicious meal. These biscotti swap almonds for hazelnuts and the delicious addition of cocoa powder for a rich, chocolaty hit. They also pair extremely well with a steaming cup of coffee and make a great edible gift when packaged up into tins and wrapped with ribbon. These cantucci will keep for up to 2 weeks if stored in an air-tight container.

Ingredients

Tools

Method

  1. Preheat the oven to 180ºC
  2. Line a large baking tray with parchment paper
  3. Fit the K-Beater
  4. Add the ingredients into the appliance bowl, fit the splashguard
  5. Mix - 1 minute, speed Min
  6. Then add the next ingredients
  7. Mix - 2 minutes, speed Min
  8. Add the nuts and mix gently by hand until evenly combined
  9. Place the dough on a clean work surface and divide into halves
  10. Roll each half into a log, about 30 cm long and 5 cm wide
  11. Place the logs on the prepared baking tray and space them apart
  12. Bake – 30 minutes, 180ºC
  13. Remove from the oven and let cool slightly – 10 minutes
  14. Using a serrated knife, carefully slice the logs into 1.5 cm discs
  15. Place the sliced pieces on the baking tray, flat side down
  16. Bake – 15 minutes, 180ºC
  17. Remove from the oven and let cool completely
  18. Serve

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